“Beef Heart is inexpensive and lean, but it's unusual to find in the grocery. My recipe is the only version I know of that is southwest style, in fact, this is fusion cuisine, because this is not an authentic southwest recipe. Mole adds a wonderful richness to this dish. You might want to make a pan of cornbread, it's great with this. Serve with red wine, and a salad of jicama, cabbage, and celery.” - by RUTHWARD
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
- Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
- Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.
Nutrition
Amount Per Serving (4 total)
- Calories
- 651 cal
- 33%
- Fat
- 19.9 g
- 31%
- Carbs
- 60.7 g
- 20%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"I had a beef heart in my freezer from our purchase of a 1/4 cow from a local organic farm. I had no idea what to do with it. It was kind of daunting, I was afraid to cook it, until I found this recipe..." See more. All I can say is WOW! This is so good that I might buy another heart just to make it again. I did not tell my family, what cut of beef was in this dish when I served it in order to avoid the drama of thier reaction, and everyone ate seconds on it. It will be my little secret. Now I just need to figure out what to do with the tongue and oxtails!!"
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